I’ve seen skillet-cooked pizza before, but using things like the foil to trap the steam and retain heat better in the pan is rather ingenious! The tomato in the middle definitely makes the pizza a bit more even in level, although it does get a bit toasted. All in all, a unique way to cook a pan pizza! Nicely done, Vincenzo!
Thank you Jon. I am so happy you understood this method and get it. I did try it and I liked the results so i wamted to share this with you all. The tomato sauce in the middle ia extremely important ao we dont get the bubbles
Tried making pizza for the very first time and i followed his recipe since ive been following him for longg. The pizza actually came off very delicious and even better than Domino's that ive been eating my whole life 😭
My Nona used to make pizza by frying it in the pan. She would then make the sauce seperatly and pour it over the fried pizza base before serving. She was from Naples and grew up in Rome. She also used lots of black olives in her recipes. I believe it's more common in these regions of Italy. Her style of pizza was delicious, even though it was quite different, it's how she cooked it.
@@Robotoda2000 dont worry about "nona" word. It's basically the same thing even with just one n. 😅 That guy, just wondering about a new word that he never seen before. Just like asking "what is obaasan in japanese? Is that grandma?"
I love how he explained everything in detail without skipping out even minute details for a layman to understand the very reasons how & why anything is being done. Thank you Mr.Vincenzo for such a easy and well explained recipe. I'll definitely try this one at home this weekend.
Thank you! When my son was little, I learned to make pizza in an Electric Skillet. Quick and easy and not heating up the house with a 450° oven. We had pizza often AND NO FROZEN CRAP.
Ciao Paul this will go down very easy with a nice cold guiness 😁😍to be honest its a very easy recipe. U can even try it with ready made pizza dough from coles
Thank you for this video Vincenzo.. You explain things very well, especially the subtle tricks one uses with dough. I will make this later after I get some more flour. It looks most... excellent. The extra umami from toasting that bit of sauce as well as the crust will really bring out that flavor, almost like doing it in a traditional oven, but in a pan. You know your stuff... Thanks again for being so thorough... passing this on to others.
Hi Vincenzo, In one of your upcoming videos, could you show us the essential tools and ingredients needed for authentic Italian cooking? It would be especially helpful if you could include where to find key ingredients like pecorino cheese or guanciale for those of us in Australia. A kitchen tour highlighting these essentials would be fantastic as well! Nice video and appreciate your content!
Outstanding recipe Vincenzo! My blood family was Scottish/English and the family that adopted me was Polish/German, but my neighbor was Italian/Polish (Hey, it was Chicago, we were all mutts in one way or another, lol) and Mrs. Rosinski made amazing pizza and cannoli's and pierogies. This recipe reminds me a lot of her cooking, she'd have 5 pots bubbling and hissing, the oven fired up and ready, and was a 4'10" dervish in the kitchen. She NEVER bought "pre-made" anything, it was an insult to her, she bought the basic ingredients and created everything from scratch. All us kids in the neighborhood ate like Kings when she decided to whip up a feast, and her home-made pizzas blew away anything in the city. Simple recipes, everything made on the fly, and cooked with love...nothing beats food like that.
Years ago I started using a large frying pan to precook the homemade dough at low heat, while loading the pizza with tomato sauce etc…. Then when the base looked cooked I would finish off the pizza in the oven for 10 minutes. I was fed up of soggy soft pizza bottom. I still do it like this. Comes perfect every time. I like the crispy bottom and edges. Same for doing bred using a pan only instead of oven. Perfect for our coming planned power cuts in the UK! I will still be able to cook bread or pizza using gas 😈 (oven is electric).
The best pizza I've ever made was like this: Dense, low hydration dough parboiled in baking soda water to make it like a pretzel crust, and then put the dough into a preheated cast iron skillet with a lot of oil. Sauce and cheese were put on quickly, and then it was put into a preheated oven. Garlic butter was brushed on the crust and top, and it was seasoned with parmesan. The bottom was crisp, but the crust was also pretzel-like, and it worked surprisingly well.
This looks wonderful. Here in N. America we are just heading into autumn so no issues using the oven. I'll remember this next summer when it it's too hot to bake. Thanks Enzo. In fact, I'm downloading this so I don't have to search for it later.
Mate, I love your videos. I cooked and still cook your carbonara and is one of my favourite dishes. This pizza looks amazing and can't wait to cook it. Love the channel camp.
Nice alternative, if no oven is available👍! I'm a huge pizza🥰fan, and my oven is 😩broken💔! That's why I'm very grateful 🌹to you for this recipe👌tip! I'll try tonight 🤞! Thank🌹you very much and best regards🤗from Zurich 🇨🇭🫶✌️
My GF is very excited to travel together one day to Italy. Write this down: I will go to your restaurant just to congratulate you in person. You have improved (a lot) my way of understanding and cooking pasta ❤
4:50 - About the EVOO: "Even if it doesn't do anything to the dough, mentally it makes me feel better". Emotional support olive oil? Okay, I can see that.
Love the video vincenzo love your content your a amazing RUclipsr I love watching your videos they are the greatest and the best and the coolest the pizza looks so yummy and delicious im So going to make for my family and friends it so easy to make it 😋 🤤another amazing video Vincenzo ❤️ pizza is the best food i love making it
This classic pizza in a pan looks delicious. Here in my small Ontario village I unfortunately cannot find real mozzarella... so I use what's available. I used to work in a pizzeria, and like most of them around Hull-Ottawa they use a half and half mix of mozzarella and brick cheese. It is still good, but it is not a classic Italian pizza. Way to go Vincenzo !
Thank you for the wonderful recipe Vincenzo, always a pleasure to watch you. Can I make the same dough without refrigeration and cook this in the oven?
I have to say, I have done this a few times. It is not bad. Quite edible and a lot less faff than an oven, for the most part. I have also crisped it up under the grill before serving, as I like the mozzarella to be just that little coloured and the edges to be crispy. Still, as you say, good if you are camping or elsewhere with just a hob. Grazie per aver condiviso.
Looks good, Vincenzo. 😋 I make pizza one day every week, but I alternate between my own biga and sourdough crust, because I’m T1D and both types of dough are better on blood sugar. I also prefer refrigerating my dough, because I prefer thin and crispy pizza, and overnight in the fridge really seems to help with the crunch. 😋 As for making pizza in a pan without an oven, never have. I have cooked pizza in a cast iron pan in the oven though, and it works pretty well, but generally I cook pizza in the oven on a steel.
I like this style Enzo. My only question: Tell us why can’t we use regular pasta semolina to cover the dough to give that gritty rustic texture and color?
I think the bottom could've been cooked longer. It's an useful hack if you feel like a better pizza than the frozen ones, and you can't make a proper pizza because of no pizze oven. I'm sharing my opinions of upgrading this: 1. Using a cast iron skillet instead. The main reason is for the health. The normal coating(e.g. the common Tefal pans) can break at 260 C -ish. In this video, Vincenzo did put oil as a buffer, so it would be less harmful. But it's better not to use a coated pan for a higher temerature for too long. 2. Cast irons kitchenware can hold heat better than others. If you have Ducth oven one, do use it. It can create a hotter eviroment if you preheat it to its maxium. To do so, you can put it in the oven for 20 mins. 3. Using a kitchen gas torch for the crust. It can create the leopard spots like cooked in a woodfire oven. Also, the crust could be slightly larger.
Great pan pizza vincenzo! I really like this Idea, it's still Italian, just cooked in a different way. maybe add the tomato sause after flipping the pizza at once, in that way it won't burn.
Looks delicious.. What is the need to spread tomato paste and then turning out over? Can we not do it in the end when both sides are cooked through.. Like it was spread at the end with mozzarella etc? Thanks
Fun fact for anyone who's having a camping party or is just struggling so hard they live in a tent... you can do this with those store bought little pizzas too.
Yes you can freeze them or best keep them in air tight containers and place in the fridge up to 7 days. Just remember to take the pizza dough ball 4 hours before u want to stretch the pizza
I was actually thinking about this very topic today. I'm moving into a place without an oven. I thought that using two cast iron pans. You heat both pans up as they cool slowly and use them as a makeshift oven. Just make sure you don't burn yourself.
That’s a great idea! Using two cast iron pans could definitely work as a makeshift oven, especially with their ability to retain heat. Just keep an eye on the temperature to avoid burning, and you’ll have delicious pizza in no time!
@@vincenzosplate I thought there might be a reason to use a cast iron pan as it can develop a higher temperature than other types of pans. But if it doesn't matter, fine. I'll try teflon.
Great ideas on this video, thank you ! Are you aware French people are the greatest pizza eaters ?!😅 Your T shirt just speaks the truth ! 😀👍🏻 This was confirmed by one of our PHD students who was from Roma … He said - gently ! - the way we ate carbonara in France with cream was just criminal … 😅
I’ve seen skillet-cooked pizza before, but using things like the foil to trap the steam and retain heat better in the pan is rather ingenious!
The tomato in the middle definitely makes the pizza a bit more even in level, although it does get a bit toasted.
All in all, a unique way to cook a pan pizza! Nicely done, Vincenzo!
Thank you Jon. I am so happy you understood this method and get it. I did try it and I liked the results so i wamted to share this with you all. The tomato sauce in the middle ia extremely important ao we dont get the bubbles
@@vincenzosplate
You missed the one crucial ingredient tho, the pineapple :))))
@@santoss5807
😱Oh Noooo😝terrible,but also a matter of taste😉😇
I want to try this method. Thank you for sharing.
Tried making pizza for the very first time and i followed his recipe since ive been following him for longg. The pizza actually came off very delicious and even better than Domino's that ive been eating my whole life 😭
His pizza is more like Pizza Hut pizza which has an oily crisp base too. Domino don't fry their pizza in a skillet
I have never gone wrong following a Vincenzo recipe! About 10 different tried and true from scallops to pasta carbonara to tiramisu!
Oh, I am glad to hear that my friend ❤️
My Nona used to make pizza by frying it in the pan. She would then make the sauce seperatly and pour it over the fried pizza base before serving. She was from Naples and grew up in Rome. She also used lots of black olives in her recipes. I believe it's more common in these regions of Italy. Her style of pizza was delicious, even though it was quite different, it's how she cooked it.
This is "pizza fritta" or "pizza montanara"... another kind of traditional neapolitan pizza.
"Nona"? is that like a mom or stepmom or grandmother or something?
@@dogeater327 I spelled it wrong. It's Nonna. It's Italian from grandmother. My grandmother was Italian so I called her Nonna.
@@Robotoda2000 dont worry about "nona" word. It's basically the same thing even with just one n. 😅
That guy, just wondering about a new word that he never seen before. Just like asking "what is obaasan in japanese? Is that grandma?"
@@DBT1007 no, it's NOT basically the same thing... with one "n" that word means "ninth".
I fell sleepy and I almost dropped my phone on the floor just watching him kneading the dough. So relaxing.
😂😂😂❤❤
I love how he explained everything in detail without skipping out even minute details for a layman to understand the very reasons how & why anything is being done. Thank you Mr.Vincenzo for such a easy and well explained recipe. I'll definitely try this one at home this weekend.
Love the creative approach of making skillet pizza-perfect for camping!
Glad you enjoyed! Let me know if you give a try to this recipe 😊
Thank you! When my son was little, I learned to make pizza in an Electric Skillet. Quick and easy and not heating up the house with a 450° oven. We had pizza often AND NO FROZEN CRAP.
I am happy to hear that ❤️
I am making pan pizza for about 10-11 years now and it aways ends up great, but I learned some new tricks while watching this video.
Oh, really?!
What are the tricks?
@@vincenzosplatethe trick is no chili jam in the pizza
Vincenzo, you make it look so easy to do this.......I guess the more I make, the better they will become
Ciao Paul this will go down very easy with a nice cold guiness 😁😍to be honest its a very easy recipe. U can even try it with ready made pizza dough from coles
For sure, practice makes perfect, as they say. So the more you do it, the better you will become. I guarantee it.
Thank you for this video Vincenzo.. You explain things very well, especially the subtle tricks one uses with dough. I will make this later after I get some more flour. It looks most... excellent. The extra umami from toasting that bit of sauce as well as the crust will really bring out that flavor, almost like doing it in a traditional oven, but in a pan. You know your stuff... Thanks again for being so thorough... passing this on to others.
incredible the art of making a perfect Pizzadough... Maximum respect to you!!!
Thank you my friend ❤️
My mum used to make us "frying pan pizza" as a treat in the early 1970s. How cosmopolitan did we feel!
This! I need this recipe since my house cant afford to buy oven. Thank you my italian mate!!now i only need right cheese to cook it.
You're welcome my friend! Makes me happy to hear that this pizza recipe will come handy to you 😊
What i do is heat up an iron skillet, pretty hot, and put it on top, and it does wonderful ! Thank you for all your tips ! Gods Blessings
That looks fantastic! Crispy and chewy crust turned out delicious👍😊
Glad you liked it! Will you try to recreate this recipe at home?
Now that is a work of art!! Just perfect. I'm so inspired......and really hungry.😉
Thanks for advice. I convert stale bread to pizza dough to avoid food wastage. Some ingredients unable to get in fresh except dried like dried herbs.
Thank you Vincenzo! I will definitely do this on my next camping trip.
Let me know how it will turn out for you🍕👨🍳
Hi Vincenzo,
In one of your upcoming videos, could you show us the essential tools and ingredients needed for authentic Italian cooking? It would be especially helpful if you could include where to find key ingredients like pecorino cheese or guanciale for those of us in Australia. A kitchen tour highlighting these essentials would be fantastic as well!
Nice video and appreciate your content!
Great idea my friend ❤️
Thank you ☺️
Cok yemek programi izlerim ama hicbirini bu kadar zevkle izlemedim tesekkürler
I made a pan pizza in nature and I really enjoyed the process and the result 🙂
Outstanding recipe Vincenzo! My blood family was Scottish/English and the family that adopted me was Polish/German, but my neighbor was Italian/Polish (Hey, it was Chicago, we were all mutts in one way or another, lol) and Mrs. Rosinski made amazing pizza and cannoli's and pierogies. This recipe reminds me a lot of her cooking, she'd have 5 pots bubbling and hissing, the oven fired up and ready, and was a 4'10" dervish in the kitchen. She NEVER bought "pre-made" anything, it was an insult to her, she bought the basic ingredients and created everything from scratch. All us kids in the neighborhood ate like Kings when she decided to whip up a feast, and her home-made pizzas blew away anything in the city. Simple recipes, everything made on the fly, and cooked with love...nothing beats food like that.
What a beautiful childhood memory
Great story, wonderfully described. There's a book in there somewhere!❤
I love this approach, and I wish more people also used it to reheat pizzas.
Glad you liked my technique! I hope you enjoy 😊
Vincenzo, what do you do with the rest of the dough? Can you refrigerate it? For how long?
Yes you can refrigerate for 7days in air tight containers
@@vincenzosplate Pizza for the whole week!!!!!!!!!!!! Thanks a lot!!!!!!!!!!!!!
Years ago I started using a large frying pan to precook the homemade dough at low heat, while loading the pizza with tomato sauce etc…. Then when the base looked cooked I would finish off the pizza in the oven for 10 minutes. I was fed up of soggy soft pizza bottom. I still do it like this. Comes perfect every time. I like the crispy bottom and edges.
Same for doing bred using a pan only instead of oven.
Perfect for our coming planned power cuts in the UK! I will still be able to cook bread or pizza using gas 😈 (oven is electric).
If it's endorsed by Vincenzo, I'm all for it. Gonna try it with the kids since they're just learning and this looks fun.
I am sure the kids are gonna love to make it 😊
The best pizza I've ever made was like this:
Dense, low hydration dough parboiled in baking soda water to make it like a pretzel crust, and then put the dough into a preheated cast iron skillet with a lot of oil.
Sauce and cheese were put on quickly, and then it was put into a preheated oven. Garlic butter was brushed on the crust and top, and it was seasoned with parmesan.
The bottom was crisp, but the crust was also pretzel-like, and it worked surprisingly well.
This is awesome! Making pizza a more accessible recipe for home cooking is great! Thank you for this recipe.
You are welcome my friend ❤️
Oh, Vincenzo! I am so hungry again. I do love pizza 🍕!
Thank you very much for sharing your recipe video with us.
You are a great pizza lover. I am sure you would love this one
Thanks for the video,you're a great teacher i will do this ASAP😊
A Million likes! Bravo Chef you gave a great recipe for enjoyment wherever you go. ❤🎉
Thank you so much for the love and support ❤
This looks wonderful. Here in N. America we are just heading into autumn so no issues using the oven. I'll remember this next summer when it it's too hot to bake. Thanks Enzo. In fact, I'm downloading this so I don't have to search for it later.
You are welcome my friend! Enjoy making pizza 😋
Excellent. Looks good. Anything worth doing takes time and work.
Thank you my friend!
You should try to make it!
Mate, I love your videos.
I cooked and still cook your carbonara and is one of my favourite dishes. This pizza looks amazing and can't wait to cook it. Love the channel camp.
Thank you so much for the kind words of support my friend! I hope you enjoy this pan pizza as much as I did 😊
Nice alternative, if no oven is available👍!
I'm a huge pizza🥰fan, and my oven is 😩broken💔!
That's why I'm very grateful 🌹to you for this recipe👌tip!
I'll try tonight 🤞!
Thank🌹you very much and best regards🤗from Zurich 🇨🇭🫶✌️
Cute comment with all the emojis. 🤣 Hug!
My GF is very excited to travel together one day to Italy. Write this down: I will go to your restaurant just to congratulate you in person. You have improved (a lot) my way of understanding and cooking pasta ❤
Great work, I’ve done this in the oven work cast iron but never on the stovetop but I have to try this!!! Always great recipes my friend!!
Thank you my friend! Glad you like them 😊
This is awesome as I don't have an oven. Thank you, thank you. 😊
Nice....I live off grid, so I'm definitely gonna use this recipe... Thanks Vince!
... That feels weird to say....
You're welcome my friend!
Grazie... I live in a very hot..hot summer area and using the oven would be a nightmare. In love again... Blessings!
Fantastico Vincenzo! Your videos are really inspiring for a hobby chef like me. 👨🍳
Wow, thanks! Stay tuned, more delicious recipes are coming!
Im definitely trying this and love your shirt! True words
Your explantion is excellent. Greetings from Sri Lanka.!
Thank you! I've been looking for a good recipe for pan pizza for a long time. I'll definitely try that! 👍👍
Glad this recipe came at the right time for you! I hope you enjoy 😊
You are the best Italian chef 👨🍳 in the world 🌎 God bless you 🙏 ❤️ 🙌 ♥️ 😊
Aw thank you so much for all the love and support myfriend ❤
Love this recipe, thanks for sharing it with us 🤍
Hi Vincenzo!!! I enjoyed it!!!! It was wonderful! I love pizza!!!
Happy to hear! Will you recreate this pizza at home? 😊
@@vincenzosplate absolutely 👍
4:50 - About the EVOO: "Even if it doesn't do anything to the dough, mentally it makes me feel better". Emotional support olive oil? Okay, I can see that.
I'll tell that to TSA when I travel with my bottle!😊
To be fair, I use olive oil in my Italian breads always, just adds to the flavour I find.
Hahahahah we can call it that
Essentially Vincenzo's Olive Oil
Love the video vincenzo love your content your a amazing RUclipsr I love watching your videos they are the greatest and the best and the coolest the pizza looks so yummy and delicious im So going to make for my family and friends it so easy to make it 😋 🤤another amazing video Vincenzo ❤️ pizza is the best food i love making it
Thank you so much for the love and support ❤
This classic pizza in a pan looks delicious. Here in my small Ontario village I unfortunately cannot find real mozzarella... so I use what's available. I used to work in a pizzeria, and like most of them around Hull-Ottawa they use a half and half mix of mozzarella and brick cheese. It is still good, but it is not a classic Italian pizza. Way to go Vincenzo !
Thank you for the wonderful recipe Vincenzo, always a pleasure to watch you. Can I make the same dough without refrigeration and cook this in the oven?
My pleasure my friend! As for the dough, sure why not! Give it a try and let me know how it goes 😊
I have to say, I have done this a few times. It is not bad. Quite edible and a lot less faff than an oven, for the most part. I have also crisped it up under the grill before serving, as I like the mozzarella to be just that little coloured and the edges to be crispy. Still, as you say, good if you are camping or elsewhere with just a hob.
Grazie per aver condiviso.
Thank you for sharing your experience with this recipe!
@@vincenzosplate
Maybe you could revisit your fried Calzone sometime? That would be a useful adjunct to this.
Looks good, Vincenzo. 😋 I make pizza one day every week, but I alternate between my own biga and sourdough crust, because I’m T1D and both types of dough are better on blood sugar.
I also prefer refrigerating my dough, because I prefer thin and crispy pizza, and overnight in the fridge really seems to help with the crunch. 😋
As for making pizza in a pan without an oven, never have. I have cooked pizza in a cast iron pan in the oven though, and it works pretty well, but generally I cook pizza in the oven on a steel.
Thank you for sharing you experience with making pizza and sharing your tips! 😊❤
Excellent video, lots of great tips for us home cooks.
Stay tuned for more cooking tips and delicious recipes 😊
Una pizza diversa ma è un'ottima pizza, bravissimo Vincenzo 👏
Grazie mille ❤🇮🇹
I like this style Enzo. My only question: Tell us why can’t we use regular pasta semolina to cover the dough to give that gritty rustic texture and color?
I think the bottom could've been cooked longer.
It's an useful hack if you feel like a better pizza than the frozen ones, and you can't make a proper pizza because of no pizze oven.
I'm sharing my opinions of upgrading this:
1. Using a cast iron skillet instead. The main reason is for the health. The normal coating(e.g. the common Tefal pans) can break at 260 C -ish. In this video, Vincenzo did put oil as a buffer, so it would be less harmful. But it's better not to use a coated pan for a higher temerature for too long.
2. Cast irons kitchenware can hold heat better than others. If you have Ducth oven one, do use it. It can create a hotter eviroment if you preheat it to its maxium. To do so, you can put it in the oven for 20 mins.
3. Using a kitchen gas torch for the crust. It can create the leopard spots like cooked in a woodfire oven. Also, the crust could be slightly larger.
Can't wait to try this myself, looks squisito! 👌🏼
I hope you enjoy 😊
You are an artist
Thank you for the love and support!
Perfecto ❤❤❤ Professional
Thanks for this, many people from my country don't have ovens 😊
You are welcome!
Enjoy cooking!!!
This is the best pizza video I have ever seen
Really? I'm happy that you think so!
@@vincenzosplate only people that are deep into what they do can teach
Thank you for such a great video Vincenzo!
My pleasure! Let me know if you give it a try!
Great pan pizza vincenzo! I really like this Idea, it's still Italian, just cooked in a different way. maybe add the tomato sause after flipping the pizza at once, in that way it won't burn.
I am glad you loved it! ❤️
Love the crunchiness.
Vincenzo, what do I think? I think YUM! Going to try this!
Hahaha happy to hear that you found this pan pizza delicious! 😊
Very nice. Can you please share the Cast Iron Pan and lid you used in this Video? Looks like a quality product.
That pizza recipe was so good ❤
I am happy to hear that!
Looks great! Nice tip with the foil!
Stay tuned for more cooling tips 😊
oh man remember going with my pops on one of those , pan pizza yummers
Glad it brought back memories of your time with your pops!
Wow you’re all 1.45M subs now! Well deserved 🎉
Yay 🎉 🥳
Loved it, thank you
My pleasure ❤
Love it. Pretty similar to my go to recipe with the kids, do you have any guidance regarding a Chicago deep pan style pizza 🍕😋
Not yet, but let me see what I can do!
Thank you, since i don't have pizza oven, this is what i need
You are welcome my friend ❤️
Excuse me, but how do i save the uncooked pizza dough? Should i put it in the refrigerator or not?
This looks mouth watering.
You should make it then!!
That looks fantastic 😮 sure i ll make this pizza with more toppings
Which toppings will you go for?
@@vincenzosplate i love salami and scotch bonnet pepper
Looks delicious.. What is the need to spread tomato paste and then turning out over? Can we not do it in the end when both sides are cooked through.. Like it was spread at the end with mozzarella etc? Thanks
Alright. I have no more excuses, I'm gonna have to make this at home.
Yes, no excuses!
Mamaaaaaa miaaaaaa, cuesto e incredible! Respecto!
Grazie! Mi fa piacere che ti sia piaciuta la ricetta 😊
Wow, looks yummy.
Thank you
You are making me hungry! Nina
Ahahha, I am sorry my friend!
I think it is a sign to make it!
Looked great. I have some leftover pizza I am going to have for lunch. Thanks for the video
You are welcome my friend ❤️
What kind of cast iron pan are you using? Looks nice
Very interesting tomato trick VIncenzo, ottimo suggerimento !
I am glad to hear that!
Have you tried it?
@vincenzosplate not yet, I have just got a cast iron pan, plan to test it very soon!
Love the video
❤
When I was a kid my siblings and I would use peta bread as the dough and heat it in the microwave oven. Tastes better then usa fast food pizza.
I see you Vincenzo...grazie for this one 🤙
You are welcome my friend! Enjoy ☺️
Fun fact for anyone who's having a camping party or is just struggling so hard they live in a tent... you can do this with those store bought little pizzas too.
What do you do with the other dough balls? Is it possible to freeze them for later after they'd risen?
Yes you can freeze them or best keep them in air tight containers and place in the fridge up to 7 days. Just remember to take the pizza dough ball 4 hours before u want to stretch the pizza
@@vincenzosplate thank you
Vincenzo, will you cook pasta alla zozzona for us? This Roman pasta with guanciale and Italian sausage is soooooooop good!
I have already made this recipe my friend! You can find it on my YT channel or at my website www.vincenzosplate.com
Im still making my oven. So i will use this recipe while im trying to finish my oven.
Great idea my friend ❤️
I was actually thinking about this very topic today. I'm moving into a place without an oven. I thought that using two cast iron pans. You heat both pans up as they cool slowly and use them as a makeshift oven. Just make sure you don't burn yourself.
That’s a great idea! Using two cast iron pans could definitely work as a makeshift oven, especially with their ability to retain heat. Just keep an eye on the temperature to avoid burning, and you’ll have delicious pizza in no time!
I love this. My only worry is that doing it for a family of five could be quite a project. Bottle of Chianti could help?
Ahaha bottle of Chianti will always help!
It looks fabulous 😍👍
I am glad to hear that! ♥️
Looks delicious!!!
It tastes even better!
My next camping project!
Yes! Let me know how it will go!
If you have one, rather than flipping the crust over you could use a torch to make the top crispy.
You can but the torch doesnt do a pretty job. I tried it and didnt love it but it does the job.
I really get it why the cast iron is a choice, but, can a teflon pan could be a good to go too?
Thanks! ⭐
The only way to know is to try!
@@vincenzosplate I thought there might be a reason to use a cast iron pan as it can develop a higher temperature than other types of pans.
But if it doesn't matter, fine. I'll try teflon.
Good video
Great ideas on this video, thank you !
Are you aware French people are the greatest pizza eaters ?!😅
Your T shirt just speaks the truth ! 😀👍🏻
This was confirmed by one of our PHD students who was from Roma …
He said - gently ! - the way we ate carbonara in France with cream was just criminal … 😅